The country cooking of Italy
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews' vivid storytelling and Hirsheimer's evocative images, this luxe book is sure to delight home chefs and lovers of Italian food alike.
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|Grouped Work ID||3842e99d-114c-e099-493d-878406b436e0|
|Grouping Title||country cooking of italy|
|Grouping Author||andrews colman|
|Last Grouping Update||2020-09-10 23:04:36PM|
|Last Indexed||2020-09-20 00:46:57AM|
|detailed_location_school||Antioch High - Teen Non-Fiction|
|display_description||Presents the regional foods of Italy, including more than two hundred recipes and over one hundred photographs.|
|title_display||The country cooking of Italy|
|title_full||The country cooking of Italy / by Colman Andrews ; foreword by Mario Batali ; photographs by [Christopher] Hirsheimer and [Melissa] Hamilton|
|title_short||The country cooking of Italy|